The Main Menu

appetizers

CHEF  Alice Bruno

Vegetables Millefeuille with Cashew Nuts Cream and Beetroot Juice | € 23,00
Red Prawns Tartar, Passion Fruit Gelée and Sprouts | € 26,00
Foie Gras Terrine, Coffee Brioche, Fig Mustard and Nashi Pear| € 28,00
Penati Selection Parma Ham 30 Months Aged Parmesan Fritters| € 24,00
Perfect Egg “Carbonara Style”,
Saffron Cream, Crispy Bacon and Black Pepper| € 22,00
31⁄2 Hours Cooking

first courses

CHEF  Alessio Manzoni

“Bittersweet” Risotto, Tuber, Root Vegetable and Tamarind Reduction | € 18,00
(Minimum Order Two Portions)
Pumpkin Ravioli, Smoked Eel, Thyme and Double-Malt Beer Reduction | € 24,00
Potato and Cod Gnocchi, Creamy Cod and Pistachio| € 22,00
Handmade Spaghetti “Cacio e Pepe” with Smoked Beef Tartar | € 25,00

today's fish

CHEF  Nicholas Saletta
 

Angler Fish, Roasted Nuts, Martini Sauce and Topinambur | € 28,00
Turbot with Lentils, White Onion and Lettuce | € 35,00
Red Mullet Filled with Prawns, Artichokes, Olives and Citrus | € 34,00
Sea-Bass and Steamed Veggies, Scent of Lemon and Mayonnaise| € 30,00

our certified meats

CHEF  Alessandro Pirisi

Slowly Cooked Beef Cheek in Red Wine with Traditional Cornmeal Mush | € 28,00
Slow-Braised Boneless Piglet, Chicory and Anchovies Salad | € 30,00
Milanese Calf Rib (Thick or Thin on Request) with Potato Chips | € 32,00
Sirloin Steak, Rainbow Vegetables, Red Wine Sauce | € 35,00

Cheeses Our Selection of Italian Cheeses | € 22,00

Bread and cover | € 5,00

Chef de cuisine:  Theo Penati

 

 

January Tasting Menu

Today’s Amouse Bouche

Marinated Salmon, Vegetables Panzanella, Citrus Sauce

Potato and Cod Gnocchi, Creamy Cod and Pistachio

Angler Fish, Roasted Nuts, Martini Sauce and Topinambur

Pre-Desserts

Pom Granà
Pomegranate, Pistacchio, Caramel and Spices

Coffee

From our Wine-Cellar:
Sauvignon Blanc 2017, Borgo Magredo

€ 75,00

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Tradition

Pass gestures, rituals, recipes and secret ingredients is the lifeblood that feeds the story of our restaurant for more than 70 years. Our cuisine has its roots in the distant past of a village tavem, led by the head of the Penati. The values that were then infused into the daily work have been handed down from father to son for three generations.

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The Great Dinners

The tastes of Tradition

During the Autumn Evenings, we have taken care of our guests since 1940.
Friday, 10th November from 08pm “The Great Boiled Meat”
Friday, 17th November from 08pm “The Truffles and the Great Red Wines”

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Ingredients

We try and select the best ingredients in our territory, focusing on the choice oflocal suppliers for fruit and vegetables, breads, meats and cold cuts. In our garden we grow herbs, decorative flowers, berries, and when the nature permits some types of vegetables. From the sea we get the best fish and shellfish, always trying to match them with locai vegetables to calibrate the environmental impact of each dish. Eating well is one of the pleasures of life, do it with care and responsibility makes it even more enjoyable ..